Food
Australia’s First Families of Wines: Feast with the Osborn Family of d’Arenberg
Preparation time
30 mins + overnight
Cooking time
1 hour
Serves
10
Our family has been tending vineyards in McLaren Vale since 1912. Today at d’Arenberg, fourth generation family member, Chester uses traditional methods both in the vineyard and the winery to create distinctive wines with equally distinctive names, like The Derelict Vineyard Grenache.
At a time when Grenache was considered unfashionable, we acquired many overgrown and abandoned vineyards. While slightly dishevelled, these old bush vines are back, producing very low yields of exceptional fruit. The Derelict Vineyard Grenache is simply delicious, a fine example of the rise in popularity of McLaren Vale Grenache.
This Grenache pairs beautifully with duck, which comes from our iconic d’Arry’s Verandah Restaurant where it was created by award-winning husband and wife team, Pete and Jo Reschke.
On a Sunday night, everyone helps in the kitchen, then we sit together to eat at the table. Later, the ‘Head Chef’ of the Osborn household gets out of doing the dishes!
- Chester Osborn
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BRAISED DUCK AND SEARED DUCK BREAST
Duck leg
10 duck legs
5 litres chicken stock
1 bottle Shaoxing
½ bunch green shallots, trimmed
6 garlic cloves, crushed
½ cup ginger shards
Duck breasts
10 duck legs
5 litres chicken stock
1 bottle Shaoxing
½ bunch green shallots, trimmed
6 garlic cloves, crushed
½ cup ginger shards
Steamed buns
625g bakers flour
30g fresh yeast
3 tbsps sugar
1 tsp baking powder
1 tbsp sesame oil
Filling
100g lup chong sausage
¼ bunch spring onions
¼ bunch coriander
1 onion, sliced and sautéed
75g hoisin sauce
To serve
40g dried peach
2 red radishes, sliced
1 mizuna lettuce, washed
METHOD
Duck leg
1. Place all ingredients except the duck legs into a very large stock pot and bring to a gentle boil.
2. Place duck legs into simmering stock and lightly poach for 30 minutes.
3. Take off the flame and let cool in stock for three hours.
4. Remove from stock, place on a tray and refrigerate overnight to dry the skin.
5. Strain the poaching liquid and reduce for the sauce. Set aside in a warm place.
Duck breasts
1. Place the duck breasts on a tray lined with a cloth and refrigerate uncovered overnight to dry the skin.
2. Season the breasts with salt and sear in a hot pan, flesh side down.
3. Turn over so the skin is facing up and place in a hot oven until skin is golden and breast is rare.
4. Remove breast from the oven and place on a wire rack in a warm place for 15 minutes to rest.